Poundcake with Cappuccino and Bittersweet Choc.

Rose Rauhauser


This cake is full of coffee flavor and bittersweet chocolate which is good for your health. Enjoy

pinch tips: How to Use Hand & Stand Mixers



8 or more


20 Min


1 Hr 15 Min




3 c
1/2 tsp
baking soda
1 1/2 c
butter softened
8 oz. cream cheese softened
1 1/3 c
1 1/3 c
brown sugar (i used dark brown)
extra large eggs
1 Tbsp
vanilla (yes tablespoon)
2 1/2 Tbsp
instant espresso powder
1 1/2 c
chopped bittersweet chocolate
2 Tbsp
confectioners sugar or as much as needed for dusting

Directions Step-By-Step

Preheat oven 325. Grease and flour a 10 inch tube pan. Whisk flour and baking soda together. In a large bowl,cream butter, cream cheese, white sugar and brown sugar until creamy and thoroughly combined. beat in eggs one at a time mixing completely before adding the next one. Stir in vanilla with the espresso powder in a small bowl and add to the butter mixture. Stir until well combined. Stir in flour mixture 1/2 cup at a time beat until thoroughly incorporated. Stir in chopped chocolate. Spoon batter into prepared cake pan. Bake 1 1/2 hours, I start checking after 1 hour 15 minutes and with my oven it was almost done, waited 5 more minutes. Cool cake in pan 15 minutes before removing. Dust with confectioners sugar or glaze, whichever you prefer.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy